Books & DVDs

Cast-iron cookware never goes out of style, and cannot be destroyed (despite how you feel about yourself as a home cook). Howie Southworth and Greg Matza, best friends and adventurous home cooks, share 100 recipes for cooking in a skillet on the stovetop or outdoors on a grill or campfire. In this book, you’ll find easy-to-follow recipes for:

When Eric Toensmeier and Jonathan Bates moved into a duplex in a run-down part of Holyoke, Massachusetts, the tenth-of-an-acre lot was barren ground and bad soil, peppered with broken pieces of concrete, asphalt, and brick. The two friends got to work designing what would become not just another urban farm, but a "permaculture paradise" replete with perennial broccoli, paw paws, bananas, and moringa—all told, more than two hundred low-maintenance edible plants in an innovative food forest on a small city lot. The garden—intended to function like a natural ecosystem with the plants themselves providing most of the garden's needs for fertility, pest control, and weed suppression—also features an edible water garden, a year-round unheated greenhouse, tropical crops, urban poultry, and even silkworms. In telling the story of Paradise Lot, Toensmeier explains the principles and practices of permaculture, the choice of exotic and unusual food plants, the techniques of design and cultivation, and, of course, the adventures, mistakes, and do-overs in the process. Packed full of detailed, useful information about designing a highly productive permaculture garden, Paradise Lot is also a funny and charming story of two single guys, both plant nerds, with a wild plan: to realize the garden of their dreams and meet women to share it with. Amazingly, on both counts, they succeed. Show more Show less

This book documents the many reasons why raising livestock on a natural diet of grass is better for consumers, family farmers, the environment and the animals. Includes proof that meat, eggs and dairy products from grass-fed animals are richer in numerous vitamins and nutrients and lower in fat.

Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending books to its readers. For more than 40 years, Mother Earth News has been North America’s “Original Guide to Living Wisely,” creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.

In Pawpaw, author Andrew Moore explores the past, present, and future of this unique fruit, traveling from the Ozarks to Monticello; canoeing the lower Mississippi in search of wild fruit; drinking pawpaw beer in Durham, North Carolina; tracking down lost cultivars in Appalachian hollers; and helping out during harvest season in a Maryland orchard.

CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $19.95. AVAILABLE ONLY WHILE SUPPLIES LAST!

In this unique combination of cookbook, memoir, and travelogue, Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine and its intense smoky flavors, its lore and traditions and its wild cast of characters.

Through conversational anecdotes and personal photographs, readers meet a diverse circle of colleagues and friends. Join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best "shrines, shacks, joints and right-respectable restaurants."

Also included are prize-winning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups and down-home sweets that complete any great cookout.

With its folksy, fun-loving tone and its unique insider's take on a hugely popular and deeply American subject, this volume will appeal to lovers, food mavens and cooks of all stripes.

About the AuthorsMike Mills is the only barbecue person to win three Grand World Champion titles at the Memphis in May International Barbecue Festival. He is also barbecue guru and partner at Danny Meyer's Blue Smoke restaurant in New York City and owner of six notable barbecue joints, two in Southern Illinois and four in Las Vegas.

Amy Mills Tunnicliffe is a journalist and publicist. She also conducts training seminars and is a sought-after public speaker.

CLEARANCE $9.66 Peas and Thank You is a collection of recipes and stories from a mainstream family eating a not-so-mainstream diet. It's filled with healthy and delicious versions of foods we've all grown up enjoying, but with a Mama Pea twist-no meat, lots of fresh ingredients and plenty of nutrition for growing Peas. From wholesome breakfasts to mouthwatering desserts, there's plenty here to satisfy the pickiest Peas in your life.

In an era of corporate greed, Bob Moore’s philosophy of putting people before profit is a shining example of what’s right about America. Instead of selling out to numerous bidders who would have made him a very wealthy man, the founder of Bob’s Red Mill Natural Foods gave the $100 million company to his employees.

Bob Moore’s gift on February 15, 2010 (his 81st birthday) gave hope to an American workforce rocked by a decade of CEOs behaving badly. The national media heralded the announcement as the “feel good story of the recession.” It was an example of a return to ethics in the workplace, but as the legions of fans of Bob’s whole grain natural products would argue, ethics and a sense of corporate responsibility didn’t “return” to Bob’s Red Mill, they never left.

Most 60-year-old men who saw their business destroyed in an arson fire might have quit or faded away into retirement. Not Bob. After his wooden flour mill burned to the ground in 1988, he considered the 17 employees who counted on him for their livelihood, and started over. He rebuilt, and flourished. He grew the company to become the nation’s leading manufacturer of whole grain natural foods.

Bob’s is an amazing story of overcoming challenges and making great comebacks. His wife, Charlee, was the inspiration to feed the family healthy natural foods, but it was a divine appointment with a random library book titled John Goffe’s Mill that began Bob’s love affair with the ancient art of milling, using stone wheels to slowly grind grains into nutritious whole wheat flours, cereals, and mixes. His unconventional thinking and passion for healthy living is an inspirational story for readers of all ages.

Barbecuing seems as quintessentially American as apple pie and is one of the oldest forms of cooking. Different cultures have developed new ways of preparing the fire refining their grilling techniques to make the best use of the open flame.

This e-handbook demonstrates what you need and what you need to do to take something as basic as grilling and make it an art form. Chapters include:

The Cookers

The Fuel

The Wood

The Equipment

The Fire

Beef

Veal

Pork

Lamb

With this handy reference guide you can have the succulent, mouth-watering taste of grilled meats. 35 pages.

Note: This is an e-book. Retrieving the e-book requires you to have an account. When checking out in the shopping cart please log in or register. Do not check out as a guest. Once you have placed your order click on “My Account” in the top right of the page, then click on “Downloads”. You should see your e-book on the following screen. Click to open it and save to your computer. If you need further assistance please contact customer service or call 1-800-234-3368.

Permaculture for the Rest of Us presents the fundamental principles of this sometimes confusing concept in a humorous, reader-friendly way. Each chapter focuses on a specific method or technique, interspersing straightforward explanations with the author's own experiences.

Contain and protect your chickens in the backyard or on the pasture with this complete fence system. Choose this kit if you plan to move the fence one per season (or less often.) Effective for all types of poultry. 48" tall.

The mesh portion of PermaNet® is exactly the same as PoultryNet®. But it has stronger, larger posts—each with longer, larger steel ground spikes. That enables it to resist sagging and withstand the effects of wind, rain, ice and snow much better than normal netting. It’s a “less worries” option.

Contain and protect your chickens in the backyard or on the pasture with this complete fence system. Choose this kit if you plan to move the fence once per season (or less often.) Effective for all types of poultry. 48" tall.

The mesh portion of PermaNet® is exactly the same as PoultryNet®. But it has stronger, larger posts—each with longer, larger steel ground spikes. That enables it to resist sagging and withstand the effects of wind, rain, ice and snow much better than normal netting. It’s a “less worries” option.

Your approach to getting rid of the unwanted animals in your garden will be determined by your own philosophy, influenced by the appetites of those intruders.

Suggestions for protecting plants are presented in this e-handbook and cover a wide range of preventive measures. Described in the pages of this valuable reference guide are methods that are most effective for keeping intruders such as raccoons, rabbits, possums, deer, moles, skunks, birds and slugs out of your garden. 33 pages.

Note: This is an e-book. Retrieving the e-book requires you to have an account. When checking out in the shopping cart please log in or register. Do not check out as a guest. Once you have placed your order click on “My Account” in the top right of the page, then click on “Downloads”. You should see your e-book on the following screen. Click to open it and save to your computer. If you need further assistance please contact customer service or call 1-800-234-3368.

Game birds have always held a high place at the table, whether it’s a hunter’s prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more – these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more.

Once a dreary necessity, pickling has turned into a culinary art form, with pickled components popping up in four-star restaurant dishes and trendy drinks across the country. Now you can create your own gourmet preserved ingredients and explore the flavor-packed potential of fermentation!

Popular blogger Dynise Balcavage shares her straightforward wisdom about kitchen fundamentals and the most effective pie-making techniques. From Apple Pie to S'more Pie-and everything in between-these 60+ recipes will make you shine in your pastry pursuits, whether you are a beginner or a veteran pie maker.

Complete fence system contains all the essentials to fence in “free-range” pastured pigs. Portable electric netting eliminates the need for heavy wire panels and is simple to install and remove. Selectively till gardens, pastures, woodlots or just about anywhere else on the farmstead. 30" tall.

Pig Tales provides an eye-opening investigation of the commercial pork industry and presents an inspiring alternative to the way pigs are raised and consumed in America.

Barry Estabrook, author of the best-selling Tomatoland and a writer of “great skill and compassion” (Eric Schlosser), now explores the dark side of the American pork industry. Drawing on his personal experiences raising pigs as well as his sharp investigative instincts, Estabrook covers the range of the human-porcine experience. He embarks on nocturnal feral pig hunts in Texas. He visits farmers who raise animals in vast confinement barns for Smithfield and Tyson, two of the country’s biggest pork producers. And he describes the threat of infectious disease and the possible contamination of our food supply. Through these stories shines Estabrook’s abiding love for these remarkable creatures. Pigs are social, self-aware and playful … not to mention smart enough to master the typical house dog commands of “sit, stay, come” twice as fast as your average pooch. With the cognitive abilities of at least 3-year-olds, they can even learn to operate a modified computer. Unfortunately for the pigs, they’re also delicious to eat.

Estabrook shows how these creatures are all too often subjected to lives of suffering in confinement and squalor, sustained on a drug-laced diet just long enough to reach slaughter weight, then killed on mechanized disassembly lines. But it doesn’t have to be this way. Pig Tales presents a lively portrait of those farmers who are taking an alternative approach, such as one Danish producer that has a far more eco-friendly and humane system of pork production, and new, small family farms with free-range heritage pigs raised on antibiotic-free diets. It’s possible to raise pigs responsibly and respectfully in a way that is good for producers, consumers, and some of the top chefs in America.

CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $12.00 AVAILABLE ONLY WHILE SUPPLIES LAST!

Janisse Ray, award-winning author of Ecology of a Cracker Childhood and Wild Card Quilt, writes an evocative paean to wildness and wilderness restoration with an extraordinary journey into southern Georgia's Pinhook Swamp.

Pinhook Swamp acts as a vital watershed and wildlife corridor, a link between the great southern wildernesses of Okefenokee Swamp and Osceola National Forest. Together Okefenokee, Osceola and Pinhook form one of the largest expanses of protected wild land east of the Mississippi River. This is one of America's last truly wild places, and Pinhook takes us into its heart.

Ray comes to know Pinhook intimately as she joins the fight to protect it, spending the night in the swamp, tasting honey made from its flowers, tracking wildlife, and talking to others about their relationship with the swamp. Ray sees Pinhook through the eyes of the people who live there: naturalists, beekeepers, homesteaders, hunters and locals at the country store. In lyrical, down-home prose, she draws together the swamp's need for restoration and the human desire for wholeness and wildness in our own lives and landscapes.

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